Best Beef Tenderloin with Creamy Mustard Sauce

The most amazing (and easiest!) melt-in-your-mouth beef tenderloin using the simplest ingredients!

Well, it’s a Christmas miracle!

Well, not really, just close enough.

Because this roasted beef tenderloin is just short of a miracle.

I’m serious.

It’s just that good.

It melts in your mouth with every bite – so tender and so flavorful with the easiest seasonings ever.

And the whole process is easy peasy.

It requires a simple roast in the oven – all you need to do is keep an eye on it to make sure it reaches the desired doneness to avoid overcooking.

My only tip is to use an instant-read thermometer. That’s it!

It will be sure to wow all your guests come Christmas morning.

Or for your next dinner party. Or date night.

It’s seriously a win-win for all parties involved.

Best Beef Tenderloin with Creamy Mustard Sauce

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

The most amazing (and easiest!) melt-in-your-mouth beef tenderloin using the simplest ingredients!

Print Recipe

Ingredients:

• 1 tablespoon vegetable oil
• 1 tablespoon chopped fresh thyme leaves
• 3 cloves garlic, minced
• 1 (3-pound) beef tenderloin, trimmed and tied into 2-inch sections
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper

For the creamy mustard sauce

• 3/4 cup sour cream
• 1/4 cup whole grain Dijon mustard
• 1 tablespoon horseradish, or more, to taste
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. To make the creamy mustard sauce, whisk together sour cream, Dijon, horseradish and chives; season with salt and pepper, to taste. Set aside.
2. Preheat oven to 500 degrees F.
3. In a small bowl, combine vegetable oil, thyme and garlic.
4. Let tenderloin stand at room temperature 1 hour. Using paper towels, pat tenderloin dry. Drizzle with vegetable oil mixture; season with salt and pepper, gently pressing to adhere.
5. Place tenderloin on a rack in a shallow roasting pan. Place into oven and roast for 15 minutes.
6. Reduce oven temperature to 375 degrees F. Continue roasting until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 15-25 minutes, or until desired doneness. Let rest 10 minutes before slicing.
7. Serve immediately with creamy mustard sauce.

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